Between January and March, old wood is pruned away on the Riesling vines. The number of canes per vine is reduced to one, which is bowed and tied. After budbreak in March, surplus shoots are removed in April and May. Foliage management prior to harvest is carried out much more intensively today than in the past. Thinning out, shoot positioning to improve circulation, and green harvesting in August are practiced as means of plant protection. Regardless of ripeness level, all grapes are harvested 100 percent by hand – a prerequisite for uncompromising quality in the bottle. Today, we harvest in several stages – much more selectively than in the past – carefully removing unripe or diseased bunches or grapes. Harvesting as late as possible enables grapes to achieve optimal ripeness.